Add the olive oil to a large skillet over medium heat.  Add the garlic and sauté for 1 minute.  Add the tomatoes, capers, anchovy paste, red pepper flake, and olives.  Reduce to low and let simmer uncovered for about 20 minutes.

While the sauce cooks, add spiralized zucchini to a large microwave safe bowl and season with salt.  Microwave for 3 minutes.  You could also steam in a covered skillet for a few minutes until soft.  Drain zucchini in a colander to remove excess moisture.

When the sauce is reduced, add the Bella Portofino tuna and stir to combine.    

For serving: place zucchini noodles on a plate followed by puttanesca sauce and extra kalamata olives for garnish.